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Based on a recipe in Easy Vegan Cooking by Leah Leneman. Makes a very moist and delicious cake.

Chocolate Blueberry Cake

cake
8 oz (225g) caster sugar
4 dssps cocoa powder
1 tsp salt
9 oz (255g) plain white flour
3 oz (85g) plain wholemeal flour
1½ tsp bicarbonate of soda
6 fl oz (170 ml) vegetable oil
2 tsp vanilla essence
4 tsp vinegar
2/3 pint (350ml) cold water

choc icing
2 oz (55g) margarine
4tbs soya milk
5 oz (140g) sugar
1 oz (30g) cocoa powder, sieved
1 tsp vanilla essence

decoration
2 oz (50g) plain chocolate

1. Mix thoroughly the sugar, cocoa, salt, flour and bicarbonate of soda in a mixing bowl. Add the oil, vanilla essence and vinegar and pour cold water over the mixture. Combine well with a fork, but do not beat.

2. Pour into two greased sandwich tins. Cook at 180°C/350°F/Gas Mark 4 for 30 minutes or until the cake springs back lightly when pressed. Cool thoroughly.

3. Make the icing: combine the first four ingredients in a saucepan and bring them to the boil slowly, stirring constantly. Boil for 1 minute. Remove from heat and beat until cold (you can do this in a bowl of cold water, but let it cool a bit first or the icing sticks to the bottom of the pan). Mix in the vanilla essence.

4. Sandwich the cakes together with a thin spread of hazelnut carobella (by MolenAartje), and wild blueberry spread (by Meridian). Put chocolate icing on the top, then flakes of chocolate (just cut the chocolate really finely with a sharp knife and/or grate the chocolate).